Dill Pickles
How to can dill pickles
Servings 4 Quarts
Calories 7kcal
Equipment
- Large Canning Pot
- Quart Canning Jars or use pint size jars
Ingredients
Presoak
- 8 pounds pickling cucumbers 3-5 inch
- 2 gallons water
- ¾ cup canning salt
Pickles
- 1 ½ quarts white vinegar 5%
- 2 quarts water
- ½ cup canning salt
- 14 heads of fresh dill
Instructions
Presoak
- Wash cucumbers. Cut a very thin slice off blossom end and discard, but leave ¼-inch of stem attached.8 pounds pickling cucumbers
- Dissolve ¾ cup salt in 2 gallons of water. Pour over cucumbers and let stand 12 hours. Drain2 gallons water, ¾ cup canning salt
- Combine vinegar, 2 quarts water and ½ cup canning salt. Heat to boiling.1 ½ quarts white vinegar, 2 quarts water, ½ cup canning salt
- Place small cucumbers directly in clean canning jars along with fresh dill heads14 heads of fresh dill
- Pour boiling pickling mixture into jars leaving ½ inch headspace. Wipe down rim of jars, add lid and ring.
Process
- Process jars using Low Temperature Pasteurization Treatment (see Notes below) or in a water bath canner according to the recommended times (see chart below in the Notes)
Notes
Choose either method for processing pickles:
Low Temperature Pasteurization Method:
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- Place filled jars in a water bath canner filled halfway with warm water (120° - 140°F)
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- Add hot water to canner so the level of the water is one inch above the jars
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- Heat the water to 180-185°F for 30 minutes. Use a thermometer to be certain the water temperature does not go below 180°F for the entire 30 minutes
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- After 30 minutes, immediately remove your jars from the canner and place on a cooling rack until fully cool. Then test the lids for a seal.
- Source - NCHFP
- Process pints for 10 minutes (0-1000 ft in altitude)
- Process quarts for 15 minutes (0-1000 ft in altitude)
- Add 5 minutes to processing time at altitudes 1001-6000 ft
- Add 10 minutes to processing time at altitudes above 6000 ft
Nutrition
Calories: 7kcal